"Let food be thy medicine and medicine be thy food." -Hippocrates

Spaghetti Squash w/ Turkey Meatballs

This is the perfect fall meal! When you are in the mood for a huge bowl of pasta, remind yourself how hard you will have to work to burn off those calories. Pasta is empty calories, very high in carbohydrates, and ultimately turned into sugar in your body. Sugars convert to fat. Instead, choose spaghetti squash!! This low calorie winter squash is filled with vitamins, minerals, and fiber. It is known to increase heart health, and lower cholesterol. It tastes so much like pasta that you will FALL in love!

Preheat the over to 350. Cut the squash in half, drizzle a few drops of avocado oil into the baking sheet, scoop out the inside seeds (and toss), dash a little salt and pepper over top, and then place face down on the pan. Cook for 30 min. Prepare the meatballs and sauce while this is cooking.

Mince one to two garlic cloves, and add them into a large bowl with your bread crumbs, ground turkey breast, 1/2 tspn of basil, 1/4 tsp of cayenne pepper, and a dash of salt and pepper.

Add 1/2 cup of chicken broth into a pan. I make my own chicken broth and keep it in a glass jar in my fridge. You can easily use an organic chicken broth. Cook at medium heat. Add one meatball at a time. Cook on each side for 10 minutes. Rip the spinach in your hands and slowly add it into the pan.

Next: there are two ways that you can serve this yummy dish. The one on the left is what I like to call a spaghetti boat. This is more fun for presentation. The one of the left is more ideal for kids and practicality. 🙂

If you scoop it out into a bowl, use a fork and scrape the pieces out vertically. Next, pour the sauce over top and add the meatballs.